creamy garlic mushrooms with potato cakes beetroot and red onion chutney,

Creamy Garlic Mushrooms with Potato Cakes Recipe

Name: Creamy Garlic Mushrooms with Potato Cakes
Prep time: 20 min
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 4 tsp balsamic vinegar; 125 grams beetroot; black pepper (to taste); black pepper (to taste); 25 grams brown sugar; 20 grams butter; 1.5 tsp caraway seeds; 0.5 tsp cayenne pepper; 100 ml cider; 1 sprig fresh rosemary; 5 sprig fresh thyme; 1 cloves garlic; 50 grams microwave rice and wild rice; 300 grams mushrooms; 2.5 tbsp olive oil; 1 whole parsnips; 250 grams potatoes; 2 whole red onions; salt (to taste); salt (to taste); 270 ml single cream

45 Minutes

Serves: 2

Mushrooms served in a cider, garlic, thyme and cream sauce, accompanied with a Rice, potato and parsnip cake flavoured with thyme and rosemary and a sweet and sour beetroot and red onion chutney, flavoured with balsamic vinegar, caraway seeds and a hint of heat from the cayenne pepper.

Recipe Ingreds

Chutney

4 tsp balsamic vinegar
125 grams beetroot
1.5 tsp caraway seeds
0.5 tsp cayenne pepper
2 whole red onions
25 grams brown sugar
0.5 tbsp olive oil
salt (to taste)
black pepper (to taste)

Mushrooms

black pepper (to taste)
20 grams butter
100 ml cider
1 cloves garlic
300 grams mushrooms
2 tbsp olive oil
salt (to taste)
250 ml single cream
4 sprig fresh thyme

Potato cake

black pepper (to taste)
1 sprig fresh rosemary
1 sprig fresh thyme
1 whole parsnips
250 grams potatoes
50 grams microwave rice and wild rice
salt (to taste)
20 ml single cream

Recipe with pictures Steps

Step 1

peel the potatoes
place the potatoes in a pan of boiling water and cook gently till the potatoes are soft

Step 2

peel the red onion(s), chop in half cut each half into thin slices
peel and grate the beetroot

Step 3

Add the beetroot, red onion and caraway seeds into a pan with a splash of olive oil
cook until soft
stir regularly

Step 4

Add the balsamic vinegar, brown sugar to the beetroot mixture
cook for 20 mins
stir occasionally
cook until the mixture is thick and syrupy
add cayenne pepper
taste and season with salt and pepper if necessary

Step 5

set the oven to 220C 425F or gas mark 7
peel and grate the parsnips
wash and finely chop the fresh rosemary
wash and remove the thyme leaves from their stalks

Step 6

drain the potatoes
place the potatoes in a bowl
chop potatoes roughly
Add the precooked rice
add the parsnip
add the rosemary and thyme
Add the cream
stir to mix the ingredients
taste and season with salt and pepper if necessary

Step 7

lightly coat the baking tray with oil using a pastry brush
oil the inside of the pastry ring using a pastry brush
pack the potato mixture into the pastry rings and brush the top with oil bake in the oven for 20 mins or until golden brown

Step 8

wash and slice the mushrooms
heat the frying pan with the butter and a spot of oil
add the mushrooms to the frying pan
cook the mushrooms until coloured

Step 9

peel and crush the garlic using the garlic crusher or chop finely
add the garlic to the frying pan
cook for a minute or two
add the cider cook until half the cider has evaporated

Step 10

wash and remove the thyme leaves from their stalks
add the thyme to the frying pan
cook for a minute or two
Add the cream
cook till the sauce thickens
taste and season with salt and pepper if necessary

Step 11

remove the potato, rice cakes from the oven, remove the pastry rings carefully

Step 12

serve the mushrooms
with the potato cakes
and a large tbsp of beet chutney

Recipe Utensils

4 3 inch pastry rings
1 baking tray
1 bowl
3 chopping board
1 frying pan
1 Garlic crusher
2 grater
3 large knife
1 large pan
1 pastry brush
1 small pan

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How to make garlic mushrooms in cream with crispy potato cakes

This recipe by Dennis Potter is a tasty mix of cream from the mushrooms, sweet and sour from the beetroot chutney and crunch and texture from the potato cakes. We tweaked the potato cakes in this recipe and used precooked rice just to speed it up a bit and baked the cakes in the oven instead of using a frying pan.

The beetroot chutney is a mix of sliced red onions and grated beetroot cooked with balsamic vinegar, brown sugar, caraway seeds finished with a touch of heat from the cayenne pepper. The potato cakes are made with smashed potatoes, grated parsnip and white and wild rice, the potato cakes are flavoured with fresh rosemary and thyme and are bound together with cream. The garlic mushrooms are sliced caramelised, and cooked in a cider and cream sauce flavoured with thyme and garlic.

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35 Minutes